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Recipe

Sausage and Cider Stew

If you're not a domestic goddess then a one-pot meal is the way to go when entertaining - it doesn't spoil and in fact becomes even tastier after a day or two, providing plenty of time to check that you got it right. We love stew whether it's Bigos (the Polish hunter dish), chicken with dumplings or our beef stew. This has to be one of our favourites though: a no-fuss, hearty sausage and cider stew that tastes wonderful all year 'round.

Click to watch us make this winter warmer!

Introduction

When we choose pork products we make sure that it is uncured – that’s free from sodium nitrate or nitrite, traditional curing methods are fine. And, as with all the animal products we eat, we try to make sure that it is the best, naturally-reared meat, hormone and antibiotic-free and allowed to forage. Look for gluten-free sausages which means you avoid wheat/rusk fillers and buy good, artisanal dry cider, not just for great flavour, but to escape all those added sugars.

Protein-rich foods are best combined with less starchy vegetables for better digestion and with so many varieties available all year round, cabbage is an excellent choice. The best for this dish has to be the good old Savoy – the gravy from the stew clings to its textured leaves, but any cabbage will do. The perfect side dish to soak up the cider sauce is our brilliant cauliflower mash. Step it up a level by steaming your cauliflower with six or more peeled cloves of garlic and then blending everything with a sprinkle of grated cheddar for added texture.

How To:

1. Heat 1 tablespoon of the ghee in a large pan or casserole dish over a medium heat. Brown the sausages for about 30 seconds on each side, then set the sausages aside. You might need to do this in two batches to avoid overcrowding, otherwise they will start to steam rather than brown.

2. In the same pan, heat the remaining ghee over a medium heat and add the onions, leeks, garlic and celery. Sauté for 5 minutes or more until soft.

3. Add the tomato purée, mustard and herbs, including the parsley stalk ends but not the fresh parsley leaves, and stir.

4. Add the broth or stock and bring to the boil.Throw in the rest of the vegetables, cover the pan, reduce the heat to a medium simmer and cook for 30 minutes or more until the vegetables are tender.

5. Pour in the cider to deglaze the pan, turn up the heat and let it bubble away until it reduces. Use a wooden spatula to scrape the bottom of the pan and release any caramelised, browned bits.

6. Meanwhile, slice each sausage into thirds at an angle and add to the pan for the last 15 minutes of cooking. Season to taste with sea salt and pepper.

7. Add more liquid for a soupier stew or cook without a lid for a thicker, richer sauce if preferred. Alternatively, remove some of the sauce and vegetables and blend to make a thick, creamy sauce before stirring it back into the pan. Stir in the parsley leaves to serve.

Jasmine Hemsley

Cheri

What do I use in the US for “swedes”? Not familiar with this term so I looked it up. Should I use a turnip (smaller, smooth, more bitter) or rutabaga (rough textured and sweeter, a cross between a turnip and cabbage)? Thanks!